Jalapeño Popper Skillet Focaccia

Jalapeño popper skillet focaccia: fried bread, cream cheese, good kick of spice - what's not to like?

2 hours prep

20 minutes cook

Serves 4-6

Twisted

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Ingredients

Jalapeño popper focaccia:

500 gstrong white bread flour

7 ginstant yeast

10 gfine salt

400 mllukewarm water

30 golive oil

2 fresh jalapeños, finely diced (plus extra sliced to finish)

30 gParmesan, finely grated (plus extra to finish)

Cream cheese swirl:

200 gcream cheese

small handful chives, finely chopped

small handful parsley, finely chopped

1/2 lemon, zest only

black pepper

Skillet focaccia, jalapeño popper style. Fluffy, olive-oil fried bread with parmesan and fresh jalapeño, topped with a herby cream cheese swirl and extra jalapeños. Crispy edges, soft centre, no oven required.

Method

Mix flour, yeast and salt in a bowl. Add water and olive oil, then fold in diced jalapeños and parmesan. Mix until a sticky dough forms. Rest 20 minutes.

Stretch and fold the dough in the bowl 3 times over 30 minutes until smoother. Cover and leave to rise until doubled (1–2 hours, or overnight in the fridge).

Tip dough onto a well-floured surface, dust the top, and divide into 150g portions. Shape gently into loose rounds. Rest 20 minutes.

Heat a skillet over medium-low with 2–3 tbsp olive oil. Add a dough round, cover, and cook 4–5 minutes until deep golden underneath.

Flip, add a little more oil, cover again and cook 3–4 minutes until puffed and cooked through. Leave to cool for 10 minutes.

Mix cream cheese, olive oil, herbs, lemon zest and black pepper until smooth. Once the bread has cooled, spoon or pipe on the cream cheese, then top with fresh jalapeño rings and extra parmesan and enjoy!